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Blackened Fish

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"This recipe calls for trout, but catfish or red snapper would be equally good.
Be sure to have a well ventilated kitchen!"

Blackened Fish
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Author: SUSANHOR
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 1 tablespoon paprika
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 6 (4 ounce) fillets trout
  • 1/4 cup unsalted butter, melted
Instructions
  1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white
    pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about
    10 minutes.
  2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides.
    Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  3. Place fillets into hot pan without crowding.
    Carefully pour about 1 teaspoon melted butter over each fillet.
    Cook until fish has a charred appearance, about 2 minutes.
    Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Calories: 420 Fat: 35.3 Cholesterol: 148mg
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